Directions:

Place the butter in a large (10- to 12-inch) cast-iron skillet (may substitute a large ovenproof baking dish) and place in the oven so the butter melts; this should take 5 to 7 minutes.

Meanwhile, place the fruit in a large mixing bowl. Use a potato masher to mash the fruit just enough so that it releases some of its juices. If the fruit is tart, sprinkle a little sugar on top.

Whisk together the flour, baking powder and salt in a separate medium bowl. Add the cup of sugar, milk and vanilla extract, stirring until well incorporated.

Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet. Add the fruit and juices to the center of the batter. Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the batter comes out mostly clean.

Drizzle with warmed Peach Amaretto jam and serve warm vanilla ice cream if you like, straight from the skillet.